cobb salad
I love this salad. It's so filling and good. When I worked at the Bank, several of us would go down to the River walk to a restaurant called Fat Mans on the River. They had the best Cobb Salad that I had ever tasted. This is a close match. I hope you will enjoy it. The only problem with it was; after eating it, no one wanted to go back to work.
prep time
20 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 6 slices bacon, crisply fried
- 1 medium head of ice berg lettuce, shredded
- 3 cups chicken breast, cooked and chopped
- 2 medium tomatoes, seeded & chopped
- 3/4 cup blue cheese, crumbled
- 1 medium avocado, peeled, pitted & diced
- 3 - green onions, chopped
- 1 bottle ranch dressing (8 oz)
- - hot crescent rolls served with honey butter
How To Make cobb salad
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Step 1Directions Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with your favorite dressing and enjoy
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Step 2Mix honey & whipped butter and spread on crescent rolls....
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Salads
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